Greek Antipasto Recipe

Greek Antipasto Recipe

  • 1 (4 ounce) package ATHENOS Crumbled Feta Cheese with Lemon, Garlic & Oregano
  • 1/2 cup chopped kalamata olives
  • 1/2 cup chopped red onion
  • 1/2 cup chopped roasted red peppers
  • 1/2 cup KRAFT Greek Vinaigrette Dressing
  • 2 tablespoons grated lemon peel
  • 1 French bread baguette
  • 2 tablespoons chopped Italian parsley
  1. Combine feta, olives, onions and peppers in medium bowl. Add dressing and lemon peel; mix well. Cover. Refrigerate at least 1 hour or up to 24 hours.
  2. Preheat broiler. Cut baguette into 48 (1/4 inch-thick) slices. Place in single layer in baking pans or on rack of broiler pan. Broil 1 to 1-1/2 min. on each side or until lightly toasted on both sides.
  3. Add parsley to feta mixture; mix lightly. Spoon 1 Tbsp. of the feta mixture onto each toast slice just before serving.
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